1 can (11 oz.) condensed Cheddar cheese soup
3/4 c. tomato juice
1 tsp. prepared mustard
1/8 tsp. pepper
6 oz. (about 1 1/2 c.) cooked pasta
2 c. shredded Monterey Jack cheese
1 med. tomato, sliced

In 1 1/2 quart casserole, stir together Cheddar cheese soup, tomato juice, mustard and pepper. Stir in macaroni and 1 1/2 cups shredded cheese. Bake at 450 degrees for 25 minutes. Sprinkle with remaining shredded cheese and top with sliced tomato. Bake 5 minutes more. Makes 6 servings.